80 g feuilletine
270 g white chocolate
90 g cornflakes
50 g almond paste 100%
18 g yoghurt powder
Step
Melt the white chocolate, then mix with the almond paste. Mix
the feuilletine with the cornflakes and the yoghurt powder. Mix
together and spread on a Rhodoïd sheet, with a thickness of
2.5 mm. Cut 7.5 cm-diameter discs. Freeze.
2. DUCHESS SPONGE
Ingredients
257 g sugar
292 g fresh egg whites
165 g flour
17 g cream powder
230 g egg yolks
Step
Whisk the egg whites with the sugar. Smooth the egg yolks
and fold in the whisked whites. Add with a maryse the mixture
flour-cream powder. Spread on a baking sheet, with a thickness
of 4 mm. Cook at 220°C. Cut 5 cm-diameter discs and 12 x 7 cm
triangles (according to the dimensions of the cones)
3. SEA-BUCKTHORN PUNCH
Ingredients
115 g sugar
115 g glucose
230 g water
80 g sea-buckthorn puree
60 g Cointreau® 60% vol.
Step
In a saucepan, boil together sugar, water and glucose. Add the puree and bring to a boil. Cool before adding Cointreau®
4. SEA-BUCKTHORN COULIS
Ingredients
450 g sea-buckthorn puree
90 g apricot jam
75 g sugar
150 g sea-buckthorn berries
9 g gelatine powder
45 g water
Step
Soak the gelatine powder in water. Bring the jam, seabuckthorn puree, sugar and berries to a boil. Add the gelatine
and mix together. Strain the coulis and cool for at least 24
hours. Smooth the coulis before assembly.
5. SWITZERLAND CREAM
Ingredients
192 g milk
65 g cream (35% fat)
38 g sugar (1)
35 g vanilla extract (Prova 200)
14 g sugar (2)
22 g cream powder
42 g egg yolks
770 g cream (35% fat)
10 g gelatine powder
50 g water
23 g Cointreau® 60% vol.
Step
Soak the gelatine powder in water. In a saucepan, bring the
milk, cream, sugar and vanilla to a boil. Whisk the yolks with the
sugar (2) and cream powder. Pour the liquid over the yolks and
bring to a boil. Off the heat, add the gelatine and Cointreau®,
let the temperature go down to 30°C. Whip the cream until frothy and mix with a maryse. Set aside for the assembly.
6. ASSEMBLY
Ingredients
No ingredients.
Step
Use Rhodoïd cones and cover the interior with a Duchess sponge
cut in the shape of triangle.
Fill three-quarters of Switzerland cream.
Continue to fill with the sea-buckthorn coulis into a spiral on the
Switzerland cream.
Place a disc of Duchess sponge (5 cm diameter).
Coat the yoghurt crispness discs with some sea-buckthorn coulis,
then place it on the sponge to close cones. Freeze.
7. FINISHING
Ingredients
No ingredients.
Step
Unmould the cones and spray it with the sea-buckthorn punch.
Cover the cones with Chantilly using a rotating plate.
Decorate with some sea-buckthorn berries and chocolate decor.
